Maca, Sesame and Apricots bars

Since we had such a gorgeous weather here in the UK in the past few weeks I have really been enjoying making raw treats instead of baked goodies.

I tend to normally use a but base but this time I wanted to experiment with what I think is a very underrated seed which is sesame.

Sesame seed are an excellent source of copper, a very good source of manganese, and a good source of calcium, phosphorus, magnesium, iron, zinc, molybdenum, vitamin B1, selenium, and fibre. Sounds like a lot of good stuff packed into such a small little thing, right?

Especially if you are on a vegan or plantbased diet I would definitely recommend to try to incorporate this powerhouse seeds more into your daily meals more. These bars are obviously a great way to experiment with sesame seeds, I love the combination of flavour with sweet dried apricots and the tangy notes of the maca powder. I love having one these bars before or after a work out as they give me a little boost of energy without make me feel too full or sluggish afterwards.

Ingredients: Makes about 10-12 slices depending on the size

1 cup of sesame seeds

½ cup of ground almond

1 cup of dried apricots (if you can try to buy the one without any sulphites)

2 tablespoon of coconut oil

1 tablespoon of almond butter

2 tablespoon of yacoon syrup or any other liquid sticky sweetener (honey and rice malt syrup would work well)

1 teaspoon of cinnamon powder

1 teaspoon of vanilla extract

1 teaspoon of maca powder (optional)

Place the sesame seeds into a food processor and blitz for few moments, until the seeds start to break down but not completely dissolve into flour. Add all the remaining ingredients and blitz for a minute. You should have a quite sticky dough, if you feel is too dry add a bit more sweetener.

Remove the mixture from the food processor and place it into a brownies size baking tin covered with parchment paper. Press the mixture down with your hands until it’s evenly spread across the tin. Place it in the fridge for at least 1 hour to firm up. Remove the tin from the fridge and cut into slices.

Store the squares into an airtight container in the fridge for up to 2 weeks.

You may also like

Your e-mail address will not be published. Required fields are marked *

Comment

Name *

Email *

Website

Save my name, e-mail, and website in this browser for the next time I comment.

Search for:

About Me

Hello Everyone!

I'm Elisa and I have a passion for healthy food, cooking and living. After struggling with hormonal acne after moving to London in 2008, I began a mission to redefine my skin, not by pills but by diet. This is my every day journey towards better skin and all round health.

Instagram

Cannot get other user media. API shut down by Instagram. Sorry. Display only your media.